I just made a stupidly simple dish from my Bell Pepper Recipes folder that tastes like way more effort than it took, so keep scrolling.

Jump to Recipe

I’m obsessed with this Chicken & Bell Pepper Rice because it’s honest and loud. I love how the chicken breast pieces soak up the bell peppers’ sharp, sweet hit and don’t fight for attention.

It’s not trying too hard, just satisfying, fast, and oddly classy for leftovers. Bell Pepper Recipes don’t usually get this straightforward and real.

I eat it when I want a light dish that still fills me up. And yeah, it’s my go-to Chicken Dinner when I’m too lazy to fuss.

Simple smells that taste like actual dinner. No frills.

Just good. Every bite makes me smile.

Ingredients

Print Recipe (No Advertisments)

Chicken: the protein, juicy bites that make it a proper meal.
Rice: trusty comfort, soaks up flavors and fills you up.
Chicken broth: keeps things moist and adds savory depth.
Red bell pepper: sweet, colorful crunch that brightens every spoonful.
Green bell pepper: grassy bite and texture contrast to the red.
Onion: soft sweetness when cooked, builds the base flavor.
Garlic: punchy aroma, you’ll smell it before you taste it.
Olive oil: smooth fat that browns chicken and ties things together.
Salt: simple booster, makes everything taste like itself.
Black pepper: subtle heat and peppery edge, nothing fancy needed.
Paprika: smoky warmth and color, makes it look cozy.
Cumin: earthy background note, adds a little savory warmth.
Parsley or cilantro: fresh herb lift, cuts through the richness.
Lemon juice: optional zing that brightens and wakes up the dish.

Ingredient Quantities

1 pound boneless skinless chicken breast, cut into pieces

1 cup long grain white rice

2 cups low sodium chicken broth

2 bell peppers (one red, one green), sliced

1 small yellow onion, chopped

2 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon paprika

1/2 teaspoon ground cumin

1 tablespoon chopped fresh parsley or cilantro

1 tablespoon lemon juice (optional)

How to Make this

Print Recipe (No Advertisments)

1. Pat the chicken pieces dry, season with half the salt, pepper, paprika and cumin; set aside while you prep the veggies and rice.

2. Heat 1 tablespoon olive oil in a large skillet or heavy pot over medium-high heat until shimmering, then add the chicken in a single layer and brown for 2 to 3 minutes per side just to get color; remove to a plate (it will finish cooking later).

3. Add the remaining 1 tablespoon olive oil to the same pan, lower heat to medium, then sauté the chopped onion until soft and translucent, about 4 minutes.

4. Stir in the minced garlic and sliced bell peppers and cook another 3 to 4 minutes until peppers begin to soften but still have a little bite.

5. Add the rice to the pan and stir well so each grain gets coated in oil and picks up flavor, toasting the rice for 1 to 2 minutes.

6. Pour in the 2 cups low sodium chicken broth, scrape up any browned bits from the bottom of the pan, then return the browned chicken and any accumulated juices to the pot.

7. Sprinkle in the remaining salt, pepper, paprika and cumin; give everything a gentle stir to combine, bring to a simmer.

8. Cover the pot, reduce heat to low and simmer gently for 18 to 20 minutes, or until the rice is tender and the chicken is cooked through.

9. Turn off the heat and let it rest, covered, for 5 minutes; this firms the rice and finishes things evenly.

10. Fluff with a fork, squeeze in the optional lemon juice if using, garnish with chopped parsley or cilantro and serve warm.

Equipment Needed

1. Large skillet or heavy pot with lid
2. Chef’s knife
3. Cutting board
4. Measuring cups and measuring spoons
5. Wooden spoon or spatula
6. Tongs or slotted spoon
7. Small bowl or plate for resting the chicken
8. Liquid measuring cup for the broth
9. Fork for fluffing the rice

FAQ

Q: Can I use brown rice instead of white rice?

A: Yes, you can, but brown rice needs more liquid and a longer cook time. Use about 2 1/2 cups broth and cook 40 to 45 minutes, simmering until tender. The texture will be chewier than white rice.

Q: My chicken dried out, how do I keep it moist?

A: Don’t overcook the chicken. Sear the pieces quickly in hot oil to color them, then add the broth and rice and simmer gently. You can also cut the chicken into slightly larger pieces so they don't dry out as fast, or stir in a splash of broth or lemon juice at the end for extra juiciness.

Q: Can I swap the bell peppers for other veggies?

A: Sure, try chopped zucchini, mushrooms, or frozen peas. Add harder veggies like carrots earlier with the onion so they soften, and softer ones like peas near the end so they keep their color.

Q: How do I make this spicier or more flavorful?

A: Add a pinch of cayenne or crushed red pepper when you add the spices, or stir in a spoonful of harissa or chipotle in adobo for smoky heat. Fresh herbs like cilantro at the end also brighten the dish, and a squeeze of lemon helps flavors pop.

Q: Can I make this in a rice cooker or Instant Pot?

A: Yes. For a rice cooker, brown the chicken and veggies first in a pan, then transfer everything with the rice and broth to the cooker and use the white rice setting. For Instant Pot, use the sauté to brown, then pressure cook on high for 8 minutes and quick release. Check seasoning and let sit a few minutes before serving.

Q: How long will leftovers keep, and how do I reheat them?

A: Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat with a splash of broth or water to loosen the rice, cover for a couple minutes to steam it through. Microwaves work too, just add a bit of liquid and cover so it doesn't dry out.

Chicken & Bell Pepper Rice Recipe Substitutions and Variations

Chicken: swap for cubed turkey breast, firm tofu (press and pan-fry first), or chickpeas for a vegetarian twist.
Long grain white rice: use brown rice (adds nuttier flavor, needs ~45 min), quinoa (cook same time as rice but check liquid) or basmati for a fluffier texture.
Chicken broth: use low sodium vegetable broth, or water plus 1 chicken bouillon cube or 1 tsp bouillon paste if you need depth.
Bell peppers: try frozen pepper strips (thawed), poblano for a milder smoke, or toss in diced zucchini if peppers aren’t available.

Pro Tips

Pro tips:
1. Brown the chicken well but don’t cook it through; that crust adds big flavor and helps the pieces stay juicy when they finish cooking with the rice.
2. Toast the rice in the oil a bit longer than you think, stirring constantly. It keeps the grains separate and adds a nutty flavor.
3. Use room temperature chicken and let the pot rest covered for the full 5 minutes off heat; rushing that step makes the rice gummy.
4. If your peppers cook too fast, slide them to the side of the pan and keep stirring the rice in the center so nothing overcooks.

Okay so here is the recipe written more like how I actually cook it, with all the little hacks I use. Don’t worry about being perfect, this is how it usually goes.

Pat the chicken pieces dry and give them half the salt, pepper, paprika and cumin. Let them sit while you chop the onion and slice the peppers and rinse the rice quick under cold water. Heat a tablespoon of olive oil in a large skillet or heavy pot over medium high until it starts to shimmer. Add the chicken in a single layer and brown it 2 or 3 minutes per side. You want color, not done all the way, so pull it out to a plate when it looks nicely seared.

Add the other tablespoon of oil to the same pan and turn the heat to medium. Toss in the chopped onion and cook it until it’s soft and kind of translucent, about 4 minutes. Stir in the garlic and the sliced peppers and cook another 3 or 4 minutes. If the peppers are getting too soft, just push them to the side of the pan and keep working the center where the rice will go.

Dump the rice into the pan and stir well so every grain gets a little oil and picks up the flavors. Toast it for 1 to 2 minutes, or a tad longer if you want that nuttier taste. Pour in the 2 cups low sodium chicken broth, scrape up the browned bits on the bottom, then put the browned chicken back in with any juices that collected on the plate.

Sprinkle the remaining salt, pepper, paprika and cumin over everything, give it a gentle stir, and bring it to a simmer. Cover the pot, reduce heat to low and let it simmer gently for 18 to 20 minutes, until the rice is tender and the chicken is cooked through. Turn off the heat and leave it covered for 5 minutes — this is important, it firms the rice and finishes the chicken without overcooking.

After the rest, fluff the rice with a fork, squeeze in a tablespoon of lemon juice if you want a little brightness, and chop up some parsley or cilantro to sprinkle on top. Serve warm and enjoy.

Chicken & Bell Pepper Rice Recipe

Recipe by Jot Punji

0.0 from 0 votes

I just made a stupidly simple dish from my Bell Pepper Recipes folder that tastes like way more effort than it took, so keep scrolling.

Servings

servings

Calories

457

kcal

Equipment: 1. Large skillet or heavy pot with lid
2. Chef’s knife
3. Cutting board
4. Measuring cups and measuring spoons
5. Wooden spoon or spatula
6. Tongs or slotted spoon
7. Small bowl or plate for resting the chicken
8. Liquid measuring cup for the broth
9. Fork for fluffing the rice

Ingredients

1 pound boneless skinless chicken breast, cut into pieces
1 cup long grain white rice
2 cups low sodium chicken broth
2 bell peppers (one red, one green), sliced
1 small yellow onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon ground cumin
1 tablespoon chopped fresh parsley or cilantro
1 tablespoon lemon juice (optional)

Directions

Pat the chicken pieces dry, season with half the salt, pepper, paprika and cumin; set aside while you prep the veggies and rice.
Heat 1 tablespoon olive oil in a large skillet or heavy pot over medium-high heat until shimmering, then add the chicken in a single layer and brown for 2 to 3 minutes per side just to get color; remove to a plate (it will finish cooking later).
Add the remaining 1 tablespoon olive oil to the same pan, lower heat to medium, then sauté the chopped onion until soft and translucent, about 4 minutes.
Stir in the minced garlic and sliced bell peppers and cook another 3 to 4 minutes until peppers begin to soften but still have a little bite.
Add the rice to the pan and stir well so each grain gets coated in oil and picks up flavor, toasting the rice for 1 to 2 minutes.
Pour in the 2 cups low sodium chicken broth, scrape up any browned bits from the bottom of the pan, then return the browned chicken and any accumulated juices to the pot.
Sprinkle in the remaining salt, pepper, paprika and cumin; give everything a gentle stir to combine, bring to a simmer.
Cover the pot, reduce heat to low and simmer gently for 18 to 20 minutes, or until the rice is tender and the chicken is cooked through.
Turn off the heat and let it rest, covered, for 5 minutes; this firms the rice and finishes things evenly.
Fluff with a fork, squeeze in the optional lemon juice if using, garnish with chopped parsley or cilantro and serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.